Peel, pit and mash enough fruit to make 4 cups of mashed pears. I think I actually used around 5 cups of mashed pears.

Pomona’s Pectin sets a very firm jam, so by increasing the amount of fruit used, it’s not quite as firm.

I turned the burner on warm to help soften some of the pears which were still a bit firm. I also chopped some of them into finer pieces, and then just used a potato masher on them.

My big helper thought it was pretty fun to help mash the pears 🙂

Fill water bath canner half way full of water and start it to heating up. Add 2 Tbsp white vinegar to help prevent buildup on your jars.

Start jars to warming up in hot water.

Get lids into hot, almost boiling water.

Since pears are naturally sweet, I wanted to use a low sugar pectin.

Pomona’s Pectin comes with calcium powder and pectin. The pectin acts on the calcium rather than the sugar.

Before you start: Make the calcium water. Put 1/2 tsp calcium powder and 1/2 cup cold water in a small jar with a lid. You won’t use all of this for one batch, but it will keep for some time in the fridge.

Measure out desired amount of honey or sugar. 1/2-1 cup honey or 3/4 – 2 cups sugar. Mix 3 tsp pectin powder into sugar or room temp honey.

I did use the full 2 cups of sugar because some of my pears hadn’t fully ripened yet. If they had been fully ripened, I would have reduced the amount of sugar.

I used turbinado sugar because it adds a slight caramel flavor to the jam. But use whatever you prefer.

To the mashed pears, add 4 tsp calcium water and 1/4 c. lemon juice.

Bring to a boil.

Stir in sugar and pectin mixture.

Add in 2 Tbsp brandy extract or 1/4 cup good quality brandy.

Return to boil and remove from heat. Or at least turn off the burner 🙂

Ladle hot jam into hot, clean jars.

Wipe off edge of jar with clean damp cloth or napkin.

Place heated lid on jar and secure with ring.

Place jar into elevated rack in canner.

Water in canner should be steaming.

Once you have filled the rack with your jars, lower rack into hot water. Cover with lid. Bring water to a boil. Once it has started boiling, process for 10 minutes.

Remove canner from heat and remove lid.

Allow jars to set in canner for five minutes before removing to a towel to cool.

Allow jars to cool completely before checking seals. With the disposable metal lids, the top should suck down, indicating a good seal.

With the turbinado sugar adding a slight caramel flavor, just a touch of brandy and good flavored pears, this makes for a very nummy jam 🙂